If you want to have soft cookies use brown sugar , and take out the cookies from oven a couple of minutes early.

This makes a small batch of cookies, about 6 large size

American cookies are soft and delicious, but I do not like the one in stores because they don't look completely baked. In the American recipe, the sugar is double the amount (they also used granulated sugar), but it's sweet and delicious enough in this recipe.By using baking soda and brown sugar, it becomes an American type texture. Do not knead the mixture after adding flour. If you don't want to melt the chocolate, then push the center before baking. In that case, indent the center as in step 4. For 20 cookies. Recipe by LazyHata

This is the typical cookie recipe you would find on the back of a package of chocolate chips. Adding shortening is a trick from my mom. It keeps the cookie from being too flat and thin.

This recipe is quick and easy. It makes 50-60 cookies. They’re a little chewy and a little thick.

So so so so so so so so so so so delicious

Needed to share. Good recipe from Sally. Worth the extra effort.

I was told by someone that they wanted to eat Valentine's cookies, so I figured I would give it a try.These will become closer to Auntie Stella's ( a cookie store in Japan) cookies by spreading th dough out thinly.Some light-colored bits might remain with only 12 minutes. The light-colored bits will have a crispy but soft texture.These will become crispy if they turn brown.These cookies are crispy when made thick, and crunchy when made thin. Recipe by Cookmummy